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Top view of sage and onion stuffing inside a large grey saucepan with a wooden spoon on the side.
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5 from 3 votes

Easy Sage and Onion Stuffing Without Eggs

Moist, rich, and easy to prepare... homemade stuffing is the ultimate treat!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American, British, Canadian
Diet: Vegetarian
Servings: 8 portions
Calories: 431kcal
Author: Elle John


  • 400 g Bread Loaf White and Cubed
  • 150 g Unsalted Butter
  • 3 Celery Sticks Whashed and Thinly Sliced
  • 3 Medium Onions Thinly Sliced
  • 1 teaspoon Dried Sage
  • ½ teaspoon Dried Rosemary [optional]
  • ¼ teaspoon Cracked Black Pepper [optional]
  • Salt to taste


  • Thinly slice the onions and celery sticks so that they are about the same size.
  • Roughly chop the bread loaf in cubes that are about ¼ inch in size [5-6 mm].
  • In a large saucepan, add the butter, chopped onion and celery, start warming up on medium-low heat.
  • As soon as the butter starts melting, mix all the ingredients well together, and allow them to slowly cook until the onions and celery soften completely, and start turning light golden. This process will take about 7-10 minutes.
  • Next, add your herbs of choice and a little salt, or Salamoia bolognese, and mix well once more.
  • Once ready, start adding the diced bread or rough bread crumbs to the mixture. Add a couple of handfuls at a time, to ensure the melted butter and dried sage flavor each piece. As soon as well mixed, add some more bread, and so on until completely mixed.

Next, choose your final cooking method:

  • In The Bird: Stuff your chosen bird with sage and onion stuffing, ensuring you don't over press it. When cooking it this way, ensure the internal temperature of the stuffing reaches at least 165*F [74*C] before serving. The meat will keep the stuffing moist and add even more flavor to it! Any stuffing that doesn't fit in the bird, can be baked ina small baking dish on the side.
  • In The Oven As Dressing: Simply spread the raw stuffing on a greased baking dish, add a few optional dollops of butter on top, and bake in the oven. As all the ingredients are already cooked in reality, this dish is very forgiving, so you can add it alongside whatever other dish you are roasting. Simply keep in the oven until the top becomes golden brown.
  • Stove Top: You can continue panfrying your homemade classic sage and onion stuffing mix until you achieve the consistency you like. For added crunch, add a teaspoon of butter to a large frying pan and heat up; once melted, add the stuffing and panfry until ready to your taste.


Optional Ingredients

  • Pancetta: We occasionally like to add pancetta cubes to the stuffing. Simply add it to the pot at the same time as the onion and celery and allow it to slowly release its flavors in the butter that will coat the stale bread. Although not the same, this can be substituted with diced ham or bacon.
  • Sausage or Ground Pork: These are great additions too. Simply add a cup at the same time as the onion and celery, and allow to thoroughly cook. Adding sausage meat also adds more fat, so depending on the sausage you choose, perhaps reduce a little the amount of butter used.
  • Nuts: Chopped nuts add an earthy nutty flavor and crunch to the classic stuffing. Walnuts, peacans, and hazelnuts work best!
  • Dried Fruits: Chopped dried cranberries or apricots taste delicious in stuffing, especially when as a side for poultry. Make sure your dried fruit pieces are chopped thinly, so that they can be evenly spread in the stuffing.
  • Other Herbs: Flat leaf parsley, marjoram, tarragon, and thyme are great flavorings that work well in this recipe. I would avoid basil and origano.

How to store sage and onion stuffing?

  • In the fridge: Stuffing can be stored in an airtight container for up to three days.
  • In the freezer: Leftover stuffing can be frozen in an airtight container for up to three months. To serve, allow it to thaw overnight in the fridge, then thoroughly reheat in the oven or microwave in a buttered baking dish, or in a large skillet with a little butter.
Stuffing Balls: If you are planning to make stuffing balls, then opt for homemade bread crumbs rather than bread cubes, as this will allow you to form the balls better. Making your own breadcrumbs will allow you to keep them quite big and coarse, which will help absorb moisture better.


Calories: 431kcal | Carbohydrates: 30g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 190mg | Potassium: 179mg | Fiber: 3g | Sugar: 17g | Vitamin A: 478IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg